unique recipe from a hispanic country?

Question

im looking for a recipe that actually has a history, and im not looking for like tortillas and quesadillas, those r obvious. i want something that would b interesting, and not always available in America. if u dont know if yours is unique, post it anyway, i'll decide for myself. thanks a lot!!!

you can give me the name of the dish, but really what mi looking for is the entire recipe, excactly what i put in one after the other, cook time, etc. thanks

even more details r better, like where it originates, when its eaten, how it started being eaten, etc.

Answer 1

Mexican jumping beans an rice?

Answer 2

Spanish cornbread

INGREDIENTS
2 eggs
1/4 cup corn oil
1 cup buttermilk
1 1/2 cups shredded Cheddar cheese
1 (8 ounce) can cream-style corn
1 large onion, chopped
2 fresh jalapeno peppers, seeded and minced
1 cup cornmeal
1/2 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish or a cast iron skillet.
In a small bowl, beat eggs. Mix in corn oil and buttermilk. Stir in 1 cup shredded cheese, creamed corn, onion, and jalapenos.
In a large bowl, whisk together cornmeal, flour, baking powder, soda, and salt. Stir the egg mixture into the dry ingredients. Mix well. Pour batter into prepared pan. Sprinkle remaining 1/2 cup cheese on top.
Bake for 30 to 35 minutes until center is set and top is golden brown.

Answer 3

Malanga is also known as yautía, taro, or dasheen. It is dark brown and hairy on the outside, and very white inside, they look like elongated potatoes. Malanga fritters are always referred to in the diminutive and affectionate, A good friturita de malanga might very well define a cook.
Ingredients:
1 pound malanga
1 egg, slightly beaten
1 garlic clove, minced
1 tablespoon parsley, minced
1 teaspoon salt
1 teaspoon white vinegar
oil for frying

Method:

Cut the malangas in half to make it easier to peel. Grate on the coarse side of a hand grater. Place in a bowl with all ingredients except oil and mix with a fork.


Allow to rest for about 15 minutes, if dough seems too loose add more grated malanga. Heat oil and proceed to fry as above. (These are not breaded before frying)


Tips for perfect fritters:
Allow dough to rest about 20 minutes

Use clean vegetable oil, the same oil can be refrigerated and used again for fritters, but don't use more than 3 or 4 times, or if it turns dark

Heat oil to medium high, (375 degrees F on thermometer), 2 to 3inches oil in a deep, heavy cast iron skillet or Dutch oven.

Make fritters small, use a teaspoon

Drop into hot oil, if first fritter spreads out, add a little more flour or more of the grated vegetable you are using to make a firmer dough. Recipes cannot be absolutely exact as the texture of the vegetables is not consistent

Cook in batches making sure skillet is not overcrowded as this will create steam. Move the oil with the back of a slotted spoon and turn fritters over to brown on all sides. Fritters should be golden. Drain over paper towels and keep warm until ready to serve.

Answer 4

Hmmm..... I don't have recipes but you can always look them up on a site like allrecipes.com. Here are my personal favorites, they may or may not be unique to you but they are good!

Chile reino -a fried and cheese stuffed green chile

Carne guisada- beef chunks in a gravy, you can eat it alone or on a tortilla with cheese (my all time favorite)

Arroz con pollo- exactly what it says, rice and chicken, but the spices make it yummy

Barbacoa- meat from the head of a cow, cooked with potatoes usually and usually served in a taco

Nopalito Tacos- cactus cooked and served in a flour tortilla

Mole (mo-lay)- a sauce you pour over corn tortillas stuffed with a mexican white cheese to make enchiladas